Description
This Crockpot Mexican Chicken Pozole Verde is a rich and hearty soup made with shredded chicken, hominy, and a vibrant green chile broth. Slow-cooked to perfection, this dish is full of deep flavors and topped with fresh garnishes for the perfect comforting meal.
Ingredients
Units
Scale
For the Soup:
- 1 1/2 lbs boneless, skinless chicken breasts (or thighs)
- 1 (25 oz) can hominy, drained and rinsed
- 4 cups chicken broth
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 (4 oz) can diced green chilies
- 1 cup salsa verde
- 1 tsp cumin
- 1 tsp oregano
- 1/2 tsp chili powder
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper
- 1 small jalapeño, chopped (optional for extra spice)
- Juice of 1 lime
For Garnishing:
- Sliced radishes
- Chopped fresh cilantro
- Shredded cabbage
- Diced avocado
- Lime wedges
- Crushed tortilla chips
- Crumbled queso fresco
Instructions
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Prepare the Crockpot:
- Place the chicken in the slow cooker.
- Add hominy, chicken broth, onion, garlic, diced green chilies, salsa verde, cumin, oregano, chili powder, salt, pepper, and jalapeño (if using).
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Slow Cook:
- Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until the chicken is tender and shreds easily.
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Shred the Chicken:
- Remove the chicken, shred it with two forks, and return it to the crockpot.
- Stir in fresh lime juice. Adjust seasoning if needed.
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Serve & Garnish:
- Ladle the pozole into bowls.
- Top with sliced radishes, fresh cilantro, shredded cabbage, avocado, and a squeeze of lime.
- Serve with tortilla chips or warm corn tortillas on the side.
Notes
- Make it spicier by adding more jalapeños or a dash of cayenne.
- Prefer a thicker broth? Blend ½ cup of the hominy with some broth and stir it back in.
- Storing leftovers: Refrigerate for up to 4 days or freeze for up to 3 months.